Yogurt-Filled Raspberries

We recently went raspberry picking and acquired quite the container of raspberries. Although we enjoy eating raspberries simply plain and on their own, I wanted to spruce them up a little bit. We always have yogurt in the house so I thought, hey, why not squirt some into the raspberries! The result is a delicious little frozen morsel perfect for snacking on a hot summer day.

The method is pretty simple: freeze them, fill them, freeze them again. You’ll end up with a tart & tasty treat!

What You’ll Need

raspberries – pick out the biggest, firmest ones in the bunch

greek or regular yogurt – I just used a single-serve container of plain yogurt

cookie sheet

parchment paper or Silpat

ziploc bag

How-To

First, lay your carefully selected raspberries on a cookie sheet lined with parchment paper or a Silpat. Place them in the freezer for about 15 minutes. It is much easier to work with a frozen raspberry and far less messy!

While they are in the freezer, spoon the greek yogurt into one corner of the ziploc bag to create a makeshift icing bag. snip a tiny bit off the corner to make a hole.

Once they’re nice and firm, take your yogurt bag and fill each little berry. Line them up again on the cookie sheet and pop them back into the freezer. Once they’re nice and frozen (I made them at night and left them in overnight), you can store them in a fresh ziploc bag. I suggest taking them out of the freezer about 5-10 minutes before you want to eat them, especially for toddlers as they get pretty hard.